Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Pork with sage and prosciutto — Italy.
Equipment: Large frying pan; cocktail sticks (optional)
Measures and names
Ingredients
- 4 thin pork escalopes
- 4 slices prosciutto
- 8 sage leaves
- 20 g butter
- 1 tbsp oil
- 100 ml white wine
- 100 ml stock
- Black pepper
- Buttered greens, to serve
Method
- Lay a sage leaf and a slice of prosciutto over each escalope and press down firmly (secure with a cocktail stick if you like). Season with black pepper only — the prosciutto is salty.
- Heat the oil in a large pan and fry prosciutto-side down for 2 minutes, until crisp.
- Turn and cook for 2 minutes more, until just cooked through. Remove to warm plates.
- Pour the wine and stock into the pan and bubble hard for 2 minutes, scraping up the bits, then whisk in the cold butter to make a glossy sauce.
- Spoon the sauce over the pork and serve with buttered greens.
Swaps and tips
Traditionally made with veal, but pork is cheaper and just as good. Don’t add salt — the prosciutto is salty enough.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 53 g | 4 g | 2 g | 32 g | 520 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
